RT Journal Article
SR Electronic
T1 Development of an Enzymatic Reactor for Initiating Malolactic Fermentation in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 345
OP 351
DO 10.5344/ajev.1997.48.3.345
VO 48
IS 3
A1 P. Formisyn
A1 H. Vaillant
A1 F. Lantreibecq
A1 J. Bourgois
YR 1997
UL http://www.ajevonline.org/content/48/3/345.abstract
AB Malolactic fermentation is carried out by lactic acid bacteria which convert L-malic acid, present in wine after the alcoholic fermentation, into L-lactic acid and CO2 in the presence of NAD and Mn++. Many researchers have tried to improve the control and yield of this conversion with different systems (i.e., selection of strains, stimulating bacteria, hyperproducing modified strains, bioreactors with free or gel-entrapped bacteria, bioreactors with immobilized enzyme). We propose in this paper a membrane reactor using free enzyme, extracted from lactic acid bacteria, and cofactor to carry out the malolactic fermentation. Experiments have been carried out, after the design of the reactor, to obtain a maximum yield as a function of the operating conditions. We can assert that a yield of 70% is possible in a period of about one week.